Removal of kidney fat before chilling--effect on beef tenderloin yield, color and tenderness
dc.citation.epage | 75 | en_US |
dc.citation.issn | 0021-8812 | en_US |
dc.citation.issue | 1 | en_US |
dc.citation.jtitle | Journal of animal science | en_US |
dc.citation.spage | 72 | en_US |
dc.citation.volume | 54 | en_US |
dc.contributor.author | de Felicio, P.E. | |
dc.contributor.author | Kastner, Curtis L. | |
dc.contributor.author | Allen, Dell M. | |
dc.contributor.authoreid | ckastner | en_US |
dc.contributor.authoreid | ckastner | |
dc.date.accessioned | 2008-06-02T19:59:24Z | |
dc.date.available | 2008-06-02T19:59:24Z | |
dc.date.issued | 2008-06-02T19:59:24Z | |
dc.date.published | 1982 | en_US |
dc.description.abstract | Sixteen beef carcass sides were either conventionally dressed or stripped of kidney and pelvic fat before being chilled. After 3 d of chilling at 0 to 4 C, the tenderloins were removed and trimmed of external fat and psoas minor and iliacus muscles. The psoas major muscles were then vacuum packaged and stored 3 more days at 0 to 2 C. Two steaks were then cut 20 cm from the posterior end of each muscle. One steak was subjectively evaluated for color during a 4-d display period (polyvinyl chloride film) at 0 C; the other was used for Warner-Bratzler shear force evaluation. Shear force steaks were frozen until evaluated. No differences (P>.05) in chilled or aged weight, drip loss during aging or thawing and cooking losses were observed between treatments. The conventionally treated beef was lighter colored at d 0 (P<.01) and 1 (P<.05) of display, but no differences (P>.05) between treatments were detected at d 2 and 4. Color change analysis from d 0 through 4 showed less (P<.01) color change for the tenderloins with fat removed. Shear force means were higher (P<.01) for steaks from sides from which the kidney fat was removed before chilling (2.49 kg) than for those treated conventionally (2.26 kg). | en |
dc.identifier.uri | http://hdl.handle.net/2097/846 | |
dc.publisher | American Society of Animal Science | en_US |
dc.subject | Food science | en |
dc.subject | Beef tenderloin | en |
dc.subject | Kidney fat | en |
dc.subject | Color | en |
dc.subject | Tenderness | en |
dc.subject | Yield | en |
dc.title | Removal of kidney fat before chilling--effect on beef tenderloin yield, color and tenderness | en |
dc.type | Article (publisher version) | en |
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